Kale Salad with Cilantro Lime Dressing
This hearty and vibrant kale salad features charred sweet corn, creamy avocado, cotija cheese, and a zesty cilantro lime dressing. Tossed with crunchy tortilla chips for the perfect summer side or light lunch!
Ingredients
For the Kale Salad:
- 1 bunch green kale leaves cut off the stem and chopped
- 2 ears of corn shucked & silk removed
- ½ cup cotija cheese crumbled
- ¼ cup red onion chopped
- 1 –2 avocados sliced or diced
- Crushed tortilla chips for garnish
- ½ – 1 lime juiced (for massaging the kale)
- Olive oil for massaging the kale
For the Cilantro Lime Dressing:
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro chopped (leaves & stems are fine)
- 2 garlic cloves minced
- ¼ teaspoon salt
- ¼ teaspoon chipotle powder
Instructions
- Make the Dressing: In a bowl, whisk together Greek yogurt, minced garlic, lime juice, chopped cilantro, salt, and chipotle powder.
- Cover and refrigerate to chill.
- Cook the Corn:
- Grill: Preheat grill to medium-high.
- Grill corn cobs until charred in spots, turning occasionally.
- Cool and cut kernels off the cob.
- See full steps with tips & photos → https://mischacrossing.com/kale-salad-with-cilantro-lime-dressing/
Notes
Make It Vegan: Use dairy-free yogurt and omit cotija cheese.
Add Protein: Top with grilled chicken, black beans, or tofu for a heartier meal.
Storage: Best served fresh, but leftovers can be stored in the fridge for up to 1 day (chips should be added just before serving to retain crunch).